Categories: Breakfast

Ingredients

• 1 cup steel cut oats
• 6 tbsp. unsalted butter, divided
• 4 cups very hot water
• 2 medium bananas, sliced
• 1/2 cup plus 2 tbsp. brown sugar, lightly packed, divided
• 21/4 tsp. ground cinnamon, divided
• 3 cups old-fashioned oats
• 1/4 cup maple syrup
• 1 tsp. salt
• 1/4 tsp. ground nutmeg
• Dash ground cloves
• 1/2 cup pumpkin puree
• 1/2 cup milk
• 2 tsp. vanilla extract

Directions

1. Preheat the oven to 350˚ F. Place the steel cut oats in a large bowl with 4 tablespoons of the butter. Pour the hot water over the oats and cover the bowl. Let stand for 20 minutes.

2. Meanwhile, make the caramelized bananas. Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the bananas, 2 tablespoons of brown sugar, and ¼ teaspoon of the cinnamon to the pan. Toss gently and cook briefly, about 2 minutes. Remove from the heat and let cool.

3. After the steel cut oats have finished soaking, stir in the old fashioned oats, remaining ½ cup of brown sugar, maple syrup, salt, remaining 2 teaspoons of cinnamon, nutmeg and cloves. In a small bowl or liquid measuring cup, whisk together the pumpkin, milk and vanilla. Stir the pumpkin mixture into the oat mixture.

4. Spread the bananas over the bottom of a lightly greased 2 quart-ish baking dish. Pour the oatmeal mixture on top of the bananas. Bake for 35-40 minutes. Remove from the oven and let cool slightly before serving.

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